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Would you believe me if I told you that this dip tastes exactly like sugar cookie dough, and it’s healthy?
My hope is that you won’t, because it really is that good. This nut butter is a sugar cookie dough lovers’ dream. It’s perfectly sweet and creamy, with only a teaspoon of added (natural) sugar! Best of all, it’s only seven ingredients and can be mixed up in your food processor in a short ten minutes.
After I devoured taste-tested a few tablespoons, I chose to slather mine over a piece of Ezekiel toast with raspberry jam. The uses for this “cookie dough” are endless, just use your imagination. I’m already thinking of how I can include it in other recipes (these cupcakes are calling my name) and adapt it into other flavors of cookie butter.
If you make one recipe from my blog, make this sugar cookie butter – right. this. second!
| Sugar Cookie Butter |
- 1 1/2 cups raw, unsalted cashews
- 1/3 cup banana chips
- 1 tsp raw (or regular) honey
- 1/3 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 tsp baking soda
- 4+ tsp coconut oil
- Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary. For a great tutorial on homemade nut butter, go here. I stopped my food processor when the cashew/banana mixture was in a gritty state.
- Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.
- Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached. I added in about 4 teaspoons. This amount got me a thicker nut butter that had a cookie dough-like consistency, so feel free to add more.
- Yields about a cup of sugar cookie butter. Lasts for up to one week at room temperature in an airtight container.
{ 15 comments… read them below or add one }
What a great idea! Pretty sure I would be eating most of it straight from the jar with a spoon!!
Thanks Jessica! That’s pretty much what I was doing!
Your butter looks great and glad you liked my post & tutorial!
Thanks Averie! Couldn’t have done it without your tips!
Any way to do this w.o a food processor? Looks yummy
A blender should work!
Holy Cow. This looks amazing! Where did you get the idea to use banana chips?? Brilliant. Are yours sweetened or unsweetened? Also, is the cream of tartar strictly for flavor? I love your pink flower plate
Meagan recently posted..Cinnamon Honey Almond Butter.
Thank you so much! I had a feeling they’d add a bit of sweetness and I was lucky enough to be right, that’s how I make most decisions when I develop a recipe, haha. Mine were sweetened but I’m sure unsweetened would work equally well, I just didn’t have them at my store. Finally, yes, the cream of tartar and baking soda are strictly for flavor! Glad you like the plate too, I find some of the best goodies at Marshall’s
I love the unsweetened kind, but they are VERY hard to find! This looks so good
I think I will go pick up some stuff at the store today to make this! And I love Marshall’s too. Although my favorite is TJMAXX.
Meagan recently posted..Cinnamon Honey Almond Butter.
So, I went to the store and then I made this. AMAZING! Mine were unsweetened so I added a touch of coconut sugar. I’ll blog it soon
Meagan recently posted..Cinnamon Honey Almond Butter.
YAY!! I’m so glad it worked out! Where in the world did you find unsweetened banana chips? They don’t have them T my whole foods or the little organic market in my neighborhood!
wo now, this is serious stuff! I want this now.
Thanks Katie! Highly recommend it!
I don’t think this tasted anything like sugar cookie dough, and I followed all the instructions
Jane, I’m sorry you didn’t get the results you wanted. The recipe isn’t meant to be an exact replica of sugar cookie dough, because it is made from cashews, but it’s about as close as I felt I could get to the real thing in a healthier way. Thank you for your feedback.
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